3. Add the Raspberry Swirl:
Spread a thin layer of raspberry jam over the dough, leaving a small border around the edges.
If you’d like a bit of extra tang, mix the raspberry jam with the lemon juice before spreading.
Starting from one edge, carefully roll the dough into a log, ensuring the raspberry jam is swirled throughout the center. Seal the edges to prevent the jam from leaking out during baking.
4. Slice the Cookies:
Slice the dough into 1/4-inch thick rounds using a sharp knife or a pastry cutter. Arrange the cookie slices on the prepared baking sheets, leaving some space between them as they will spread a little while baking.
5. Bake:
Bake in the preheated oven for about 10-12 minutes, or until the edges are lightly golden.
Keep an eye on the cookies, as baking time may vary slightly depending on your oven.
6. Cool and Serve:
Allow the cookies to cool on the baking sheet for about 5 minutes before transferring them to a wire rack to cool completely.
If desired, sprinkle with a little powdered sugar for an extra sweet touch.
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